Verdure in pinzimonio

05864 PINZIMONIO VEGETABLE INGREDIENTS for 4 PEOPLE 4 tomatoes, 4 courgettes, Fennels, artichokes 4 2, 120 g of bread, a clove of garlic, 8 tablespoons of olive oil, 4 tablespoons of vinegar, 2 pinches of salt, sprinkle some peppercorns 2.

Preparation 10 minutes Cooking 15 minutes remove the stalk to tomatoes, wash them, dry them and cut them into wedges by removing the seeds.

Tamponateli with paper towels to remove as much water as possible.

Check the courgettes, wash them, dry them and cut them into sticks vertically to a cm thick.

Remove the hard leaves of fennel and delete along with green Tufts.

Reduce it into wedges, wash them and dry them.

Remove the hard leaves with artichokes, cut the stem close to the junction, spellatelo.

Wash and dry.

In a saucepan, bring to a boil 2 litres of water, plunge the artichokes and Cook 10 minutes.

Drain and place them on multiple sheets of kitchen paper towel to dry for 10 minutes.

Peel the garlic and cut it in half.

Heat the oven to 180° cut the bread into slices with a serrated knife.

Rub the bread slices with the garlic and place the slices on a baking sheet in a single layer.

Toasted bread and bake for about 6 minutes, voltandolo halfway through the cooking.

Pour the oil into a bowl, add the salt, pepper, vinegar and 4 tablespoons of warm water and beat 30 seconds ingredients with a fork.

Serve the vegetables with the sauce and bread.